Homemade Brownie Mix with Cocoa and Chocolate Chips
A dry brownie mix of sugar, cocoa, flour, and chocolate chips that bakes into fudgy brownies with oil and eggs.
Equipment
- quart jar or airtight container
- 8x8 inch baking pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
Main Ingredients
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ½ cup all purpose flour
- ¾ tsp instant espresso powder optional
- ¼ tsp baking powder
- ¼ tsp kosher salt
- 1 cup semisweet chocolate chips optional
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
Instructions
Cooking
- Mix the dry ingredients. Whisk the sugar, cocoa, flour, espresso powder, baking powder, and salt, then stir in the chips and funnel the mix into a quart jar.
- Prep the pan. When you want brownies, heat the oven to 350 degrees F and grease an 8x8 inch pan.
- Combine. Pour the mix into a bowl, then stir in the oil, eggs, and vanilla until the batter is just combined.
- Bake. Bake for 20 to 25 minutes, until a toothpick shows a few moist crumbs.
- Cool. Let the pan cool for 30 minutes before cutting into 9 squares.
Notes
Substitutions: Replace the oil with melted butter for a fudgier texture.
Tips: Whisk the dry ingredients well so the cocoa spreads evenly. Do not taste the batter because it contains raw eggs.
Storage: Keep the dry mix in an airtight jar in a cool, dry place for up to 3 months. Baked brownies keep for 4 days at room temperature.